Quick meal plan this week! I’m enjoying a quiet 24 hours out of town with my husband. Starting tomorrow, I have cooking classes every day for a week. We have a few more openings for private holiday classes if you’d like to book a class!
I’m gearing up to celebrate my daughter’s 17th birthday next weekend and get organized for Thanksgiving. I love Thanksgiving dinner! At the sake of repeating myself, we had a Thanksgiving meal for our wedding dinner. Over Memorial Day Weekend, 2001. But it was the BEST. So comforting, and I’m still thankful for my husband, so there you go! A couple quick things I want to share:
- Did you download my free meal plan cheat sheet?!
- My friend Candace Nelson has an amazing new Pie Pop-Up baking course. It’s a pie master class, and she’ll walk you through everything you need to know step by step. Check it out, you can be the hero of Thanksgiving!
SUNDAY
Teaching a virtual cooking class this afternoon as a thank you for the wonderful faculty and staff at my kiddos’ school. We’ll cover easy weeknight dinners that can be put together quickly after a long day of teaching. Chicken lettuce cups, quick fish tacos and sheet pan sausage and peppers. We’ll have quite the buffet for dinner!
MONDAY
Easy chow mein (minus the chicken). I don’t do oyster sauce because of a sensitive shellfish allergy, so I just omit. I’ll add broccoli florets as well.
TUESDAY
Slow cooker carnitas with pickled red onions and creamy jalapeño sauce. I’m obsessed with this sauce!!!
Creamy Jalapeño Sauce
5-6 jalapeños, stemmed, seeded, and coarsely chopped
3-4 garlic cloves, peeled
5 tablespoons fresh lime juice
1 teaspoon kosher salt
½ cup neutral vegetable oil (like avocado or grapeseed)
¾ cup fresh cilantro leaves and stems, packed
Using a food processor, pulse the jalapeños, garlic, lime juice, and salt until puréed. While the motor is still running, slowly drizzle the oil into the processor. Continue to do so until a thick sauce forms. Then, add the cilantro and pulse a few more times until it is chopped and incorporated. Taste for salt and adjust if necessary.
WEDNESDAY
More vegetables, less meat! I’m trying my friend Katie’s recipe for creamy cauliflower pasta. This could easily be vegan, but I want ALL the freshly grated Parmesan on top. Something green on the side. BTW, my healthy husband is going to be so mad we’re having pasta twice this week, but when you’re in charge of the meal plan you have mad power.
THURSDAY
Buffalo chicken wings are Whole30, super fast and my whole family likes them. I usually serve them with carrot and celery sticks and a side of ranch. (I’ll also serve mashed potatoes and tangy Brussels sprouts because I’m teaching them in a class tonight! Both recipes coming to the blog soon.)
FRIDAY
We made it to the weekend! I’m making a big batch of bolognese sauce to serve to some of my daughter’s friends tomorrow night. It’s her 17th birthday and we’re planning to celebrate with some of her good friends. I can’t believe my baby is turning 17. I’m making Marcela Hazan’s recipe for bolognese, but I also have a veggie-packed version on my site.
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